Szechuan Chicken Noodles

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Hot and Spicy, Fiery, Flam- Cooked Szechuan Noodles. Restaurant Style recipe.

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♦Prep time: 15min  ♦Cook time: 15min ♦Serves: 4-6

You can strike through ingredients, as you prep them, by clicking on the ingredient.

Ingredients:

Dried red chilies - hot or mild to your taste, cut in half		10
Chicken breasts, cut to thin strips		2
Julienne grated carrots (thin, long pieces)- use a curly peeler to get long thin strips (loosely packed)		2 or more cups
Cabbage cut thinly as possible -long strips		1 small sized
Capsicum/bell pepper (sliced julienne-long strips-may mix red and green peppers)		Half on one large
Yellow onion(preferred) - thinly sliced		1
Garlic - bruised		8-10 large cloves
Eggs, scrambled with salt and pepper(optional)		2

To Marinate Chicken:

Light soy sauce		2 Tbsp
liquid tenderiser or Hsiao Sin (Chinese Rice Wine) - may be omitted		2 tsp
Cornflour (cornstarch)		2 tsp

Sauce ingredients:

real chicken stock or half of a chicken bouillon cube diluted in ½ cup water		1/2 cup chicken stock
Light soy sauce		1 tsp
Chili oil - see below for special recipe (recommended) OR use store brought  favorite brand		1- 2 Tbsp
Sugar		1 tsp
Sesame oil		1 tsp
Cornflour(cornstarch)		2 tsp

For special Chilli Oil:

Peanut oil (You can use  Sunflower oil as well)		½ cup
Dried red chilies ( recommend using the shrivelled up variety which is less hot)		10 Nos
Salt		¹⁄8 tsp
Garlic, crushed		3 cloves
Ginger, crushed		½ inch
Sichuan peppercorns if available		1 tsp

Method:

Make the chilli oil prior to starting

1. Boil the dry chilies in a little water well. Cover with a lid and turn off the stove. Leave to soak for 1 hour (covered). Add 1 tsp Sichuan peppercorns for more authentic taste.
2. Drain and grind/blend to a smooth paste.
3. Heat the peanut oil. Carefully add this paste and allow to fry till cooked in the oil without burning. (You may want to cover the pan to avoid splatter)
4. Sprinkle salt. Allow the oil to cool completely or even leave overnight, then strain to get a clean red chilly oil.
5. Adding garlic and ginger to this oil enhances the flavor.
6. Store in a bottle for future use and continue with steps for making Szechuan Noodles
7. Marinate the chicken strips in the ingredients above for at least 20- 40 minutes.
8. Mix together all the sauce ingredients and set aside.
9. Bring a large pot of water to boil. Add the noodles and Parboil, about 3 minutes; loosen the noodles while boiling.
10. Drain. Spread on a tray and toss with a little oil to prevent stickiness.

    

11. Heat oil in a large wok. (Swirl wok to coat all over) .Chinese cast iron wok is best.
12. On High Heat,  Add the bruised garlic and stir-fry till just golden.
13. Add the marinated chicken and Toss, Toss, Toss till nice golden cooked.
14. Remove to a plate.
15. Heat some more oil in the wok→High heat→Add the onion and stir-fry 5 seconds. Then add carrot followed by cabbage. Toss well quickly till tender WITHOUT losing CRISPNESS. We call this ‘TenderCrisp’. Sprinkle salt. Toss and set aside in a plate.
16. Swirl and heat some more oil in the wok(enough oil for frying the noodles).
17. High Heat→Add the halved dry chilies. Stir till nicely aromatic. Don’t allow to go black.
18. Add the noodles. Toss, Toss, Toss separating the noodles as you do so. The noodles should be glossy from being evenly coated in the oil.
19. Add the capsicum and toss for 5 seconds.
20. Return the cooked chicken to the oil.
21. Give the sauce a stir and add a little at a time till the noodles are seasoned. You might not need all the prepared sauce- it should not make the noodles go wet.
22. Return the carrot and cabbage, toss once. Remove from heat.

 

Szechuan Chicken Noodles

 

Notes:

• You may add more chilli if desired.
• You may also like to omit the chilly oil from the mixed sauce ingredients and add it while tossing the noodles so that you can adjust to your taste.
• Optional- add spring onion and scrambled eggs last.
• Serve Szechuan Chicken Fried Noodles HOT!

Key Ingredients: Chicken, Noodles, Onion, Garlic, Ginger, Capsicum, Carrot, Cabbage, Dried chilli, Seasonings, Oil, Spices, Salt Spring Onions, Egg-optional.

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